These were a huge hit such a huge hit at Christmas dinner I'm making them again, with a standing rib roasr. Even non-goat-cheese-lovers were crazy about this. Use a decent European goat cheese. A little gralic never hurts. Food this good shouldn't be this easy!

These are like clouds of homey perfection with a splattering of dignified flavour. The goat cheese is profound and fantastically paired with the potatoes. I like to add a head of roasted garlic. Everyone I've served these to has exploded with compliments.

I wasn't thrilled, surprising based on the number of reviews and forks. Good, but simply tasted like potatoes mixed with goat cheese. (I did use herbed goat cheese but did not add extra of everything.) Next time I might try another take on the potatoes the old fashioned way - bacon or ham, sour cream and a sharp cheddar, or maybe smoked cheese

A wonderful recipe to use your fresh chives in the garden. Found goats cheese to be so soft that it could be blended without shreading the cheese.
Be sure to use a tip that is much bigger than the chopped chives.

Excellent
potatoes. I made
this for my wife's
birthday dinner
with fillet mignon
and lobster tails.
Everyone talked
about the potatoes
more than the steak
and lobster - a
really big hit and
definitely
something to do
again - Soon.

Yummmmm! As suggested by other reviewers, I was a little more generous with the goat cheese and butter than the recipe called for, but not much. I opted for sanity over cosmetic detail and skipped the pastry bag entanglement they looked more rustic, but still very nice with a nice, fluffy, goldeny-tipped surface!